Candied Yams Bourbon Brown Sugar (View Print Version)

Tender yams glazed with bourbon, brown sugar, and spices create a rich Southern side.

# What You'll Need:

→ Yams

01 - 4 large yams (about 2.5 pounds), peeled and cut into 1-inch rounds

→ Glaze

02 - 0.5 cup unsalted butter
03 - 0.75 cup light brown sugar, packed
04 - 0.25 cup pure maple syrup
05 - 0.25 cup bourbon
06 - 1 teaspoon ground cinnamon
07 - 0.5 teaspoon ground nutmeg
08 - 0.25 teaspoon ground ginger
09 - 0.25 teaspoon salt
10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - 0.25 cup chopped pecans, optional

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Arrange yam rounds evenly in the prepared baking dish.
02 - In a medium saucepan over medium heat, melt the butter. Add brown sugar, maple syrup, bourbon, cinnamon, nutmeg, ginger, and salt. Stir until the sugar dissolves and the mixture is smooth, about 3 minutes. Remove from heat and stir in vanilla extract.
03 - Pour the glaze evenly over the yams, tossing gently to coat all pieces thoroughly.
04 - Cover the baking dish with foil and bake for 25 minutes.
05 - Remove foil, baste yams with the glaze, and bake uncovered for an additional 20 minutes, or until yams are tender and caramelized.
06 - Transfer to serving dish and sprinkle with chopped pecans if desired. Serve warm.

# Expert Advice:

01 -
  • The bourbon caramelizes beautifully without tasting boozy, just adding this sophisticated warmth that tastes like autumn.
  • You can prep everything in 15 minutes and let the oven do the heavy lifting while you handle other dishes.
  • It's naturally vegetarian and gluten-free, so you're not leaving anyone out at the table.
02 -
  • Don't skip the uncovered baking time—that's when the magic happens and the yams actually caramelize instead of just steam themselves into softness.
  • If your glaze seems too thin after baking, you either used more yams than the recipe calls for or your yams released a lot of water; just know that it'll thicken slightly as it cools, and if it's still too loose, you can reduce it on the stovetop later.
03 -
  • Taste your glaze before pouring it over the yams—adjust the cinnamon or salt if needed, because you want to catch any tweaks now instead of halfway through baking.
  • If your yams are unusually large, cut them into slightly thinner rounds so they cook through before the edges burn.
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